Mini Lemon Tarts Recipe: Zesty Bite-Sized Citrus Pastries

Mini Lemon Tarts are small buttery pie shells filled with silky lemon curd and finished with fresh berries. These bite-sized tartlets balance bright, tangy lemon curd with the natural sweetness of raspberries, blueberries, or blackberries—perfect for parties, brunches, or a light dessert.

Serve them on a dessert table or buffet for an easy grab-and-go treat that doesn’t require slicing.

Lemon tartlets

These mini lemon tarts use a flaky, buttery crust with a smooth lemon curd filling. The crisp texture of the baked shells contrasts nicely with the creamy curd, while fresh berries add color and a hint of sweetness. They’re an elegant, crowd-pleasing dessert that’s easy to make ahead.

Key ingredients

• Pie crust – use unbaked pie dough, either homemade or store-bought.
• Egg yolks – they give the curd its rich texture.
• Lemons – both zest and juice for bright lemon flavor.
• Sugar – granulated sugar to sweeten the curd.
• Butter – salted butter works well; add a pinch of salt if using unsalted butter.
• Fresh berries – raspberries, blackberries, or blueberries for topping.

Making mini lemon tarts

Lemon curd

1. Combine egg yolks, sugar, lemon zest, and lemon juice in a heatproof bowl or double boiler; whisk until smooth.
2. Set the bowl over a pot with 1–2 inches of simmering water, making sure the water doesn’t touch the bottom of the bowl.
3. Stir constantly over medium heat until the mixture thickens into a custard-like curd.
4. Remove from heat and whisk in butter, one tablespoon at a time, until fully incorporated and smooth.
5. If the curd has any lumps, strain it through a fine-mesh sieve for a silky texture.
6. Press plastic wrap directly onto the surface of the curd to prevent a skin from forming, then chill in the refrigerator until cold.

Crust

1. Roll out the pie dough on a lightly floured surface.
2. Cut 2–2½ inch circles using a small cookie cutter, biscuit cutter, or glass so they will fit into your mini muffin tin.
3. Press each dough round into a mini muffin cup, trimming if necessary.
4. Prick the bottom and sides of each shell with a fork to prevent large bubbles while baking.
5. Bake in a preheated 400°F oven for 10–15 minutes, until the crusts are set and lightly golden.
6. Allow crusts to cool in the pan. To remove, invert a baking sheet over the tin and flip; the tart shells will drop onto the sheet or cooling rack.

Assemble the mini tarts

1. Spoon chilled lemon curd into each cooled tart shell, filling to just below the rim.
2. Top each tartlet with a fresh berry of your choice.

Make ahead tips

You can bake the crusts and prepare the lemon curd up to two days in advance. Refrigerate both separately, then assemble with fresh berries on the day you plan to serve for best texture and appearance. Store assembled tartlets lightly covered in the refrigerator until serving.

More lemon recipes

• Lemon Sugar Cookies
• Lemon Cupcakes
• Raspberry Lemon Muffins
• Lemon Blueberry Bundt Cake

More from Beyond The Chicken Coop

If you make this recipe, I’d love to hear about it! Leave a comment below and tag me on Instagram @beyondthechickencoop

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